For dad in law's 75th I'm planning to cook a large rib roast on the grill.
Any tips to make it perfect?
Any tips to make it perfect?
Suggestions for rib roast on gas grill?
- Thread starter Haggises
- Start date
You'll want to add some wood chips . Soak them for a half hour and then wrap them in foil...poke a few holes in it and toss it on the grill next to the meat.
Other than that, LOTS of salt and pepper. Get a good sear on all sides, and then drop the heat to the absolute lowest your grill can do. Pull it at 120 degrees, let it rest for 20 minutes at least. Serve with horseradish.
Other than that, LOTS of salt and pepper. Get a good sear on all sides, and then drop the heat to the absolute lowest your grill can do. Pull it at 120 degrees, let it rest for 20 minutes at least. Serve with horseradish.
- Thread starter
- #3
Thanks Jason. I have a small smoker box from my pork butt success this summer.
Unsure whether to go sear then low as you suggest, or low and slow then sear like I've been reading on the intertubes. The latter seems contrary to everything I've ever been told about roasting meat....
Unsure whether to go sear then low as you suggest, or low and slow then sear like I've been reading on the intertubes. The latter seems contrary to everything I've ever been told about roasting meat....
One thing I would suggest is let the roast come up to as close to room temp as possible. Is a rotesserie an option?
I score the fat cap then sear the outsides with a blow torch then toss it in the oven at 200 degrees. Pull it out at 105 degrees but I want it near to blue because I'll be letting it sit in a well until it sells out. I wouldn't bother with smoke, It won't penetrate enough. But to each their own. 
I like to do a reverse sear but on a really large piece of meat the fire is going in the wrong direction.. hot to cooler. You can get some really good results by searing then moving the meat well off the fire even if you need to build a heat break with some tin cans and foil. Its really a win- win just watch out for the carry over cooking temperature rise. With a gas grill you should be OK with the reverse sear.
All good tips above. Room temp or at least let it sit out for an hour or two. I like Montreal Steak Seasoning spread over it while sitting. Some may say the salt pulls moisture but the fat cap protects it. If roasting with the bone on I like to cut it off the bone then tie it back on between the ribs. It makes it easier to slice post cook. Tying the bone back on gets the flavor of the bone back into the meat. Cook on indirect heat at 250 or so until a few degrees under desired temp. Then ramp up one of the burners as high as possible and move the roast over it and turn it on the grate to get even searing coverage. Pull and tent with foil and rest for 30 minutes if possible. Due to the lower indirect heat for the main cooking the roast will only come up a few degrees to desired temp. If you go with a high temp roast the resting time will cause a higher internal temp after the pull.
The lower cooking temp of 250 along with the raising of the roast's temp to room temp causes the nice even red from outside to inside of the roast. Higher temps or not bringing the roast up to an even temp throughout the roast prior to roasting causes the brown edges to the roast. You may see this in many of the lower end restaurants where the outside 1/2 inch is brown and the inside has varying degrees of doneness to the center.
Lastly, go with the best cut you can afford. I once did a side by side preparation of a "prime" graded rib versus a "choice" rib roast and there is a world of difference. If you can only go with choice then its not that big a deal because unless eating it side by side with the prime you won't be as aware of the difference.
The lower cooking temp of 250 along with the raising of the roast's temp to room temp causes the nice even red from outside to inside of the roast. Higher temps or not bringing the roast up to an even temp throughout the roast prior to roasting causes the brown edges to the roast. You may see this in many of the lower end restaurants where the outside 1/2 inch is brown and the inside has varying degrees of doneness to the center.
Lastly, go with the best cut you can afford. I once did a side by side preparation of a "prime" graded rib versus a "choice" rib roast and there is a world of difference. If you can only go with choice then its not that big a deal because unless eating it side by side with the prime you won't be as aware of the difference.
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- #8
Thanks guys.
to reverse sear or not to reverse sear, that is the question.
Whether tis safer to cook the most expensive single piece of meat I've ever bought the old fashioned way or try something new....
hmm, unless I do some experimenting this weekend, I think I may go regular sear then cook. Reverse searing is really tempting....
to reverse sear or not to reverse sear, that is the question.
Whether tis safer to cook the most expensive single piece of meat I've ever bought the old fashioned way or try something new....
hmm, unless I do some experimenting this weekend, I think I may go regular sear then cook. Reverse searing is really tempting....
Yep, its the age old question on when to sear. I don't think you'll do much damage either way. Don't forget to get a good thermometer. I have a Thermapen. Its one of the most expensive ones out there but its paid for itself many times over. Double check your thermometer in and ice bath. Just being five degrees off will make a huge difference.
Don't worry about the cook. Just go with the basics and you'll be fine. The key will be not to overcook it. You could also slice off a couple of ribeyes after the roast and sprinkle cajun and blackening seasoning on them then pan fry in a cast iron skillet. They make some fine cajun seared ribeyes in addition the rib roast.
Don't worry about the cook. Just go with the basics and you'll be fine. The key will be not to overcook it. You could also slice off a couple of ribeyes after the roast and sprinkle cajun and blackening seasoning on them then pan fry in a cast iron skillet. They make some fine cajun seared ribeyes in addition the rib roast.
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- #10
mmm, I could murder a blackened rib eye right now....
Got a quick thermometer. I'll remember to test the calibration first. Thanks!
Got a quick thermometer. I'll remember to test the calibration first. Thanks!
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